I started out this morning with another bowl of baked oatmeal. Today, I added some peaches in the mix to make it a little bit like a peach cobbler.
Delicious, and easy to eat in the car. That’s all I ask for.
A couple of weeks ago, I mentioned on the blog that I was working on a “special project.” I was pretty vague about what I was doing, but I can finally talk about it!
About a month ago, the Brand Manager of Easley Winery, a local Indianapolis winery, contacted me via facebook saying that he stumbled across my blog as he searched the internet for pictures of the winery. Last summer, Brian and I visited the winery and had a delicious and fun experience, I blogged about our tasting adventure and that is how he found my Treble in the Kitchen site.
On their site, they have a “Cooking Made Easley” section that showcases simple and delicious recipes that feature the Easley wines in the ingredient list, and he asked my to contribute! Of course I was more than willing to start experimenting in the kitchen, and the end result of all my concoctions were delicious.
When brainstorming what to make, the first thing that popped into my head was a blueberry red wine sauce. For me, when I think blueberries I think pancakes. Growing up, blueberry pancakes were made as our big Saturday breakfast, and I looked forward to them every single time. I decided to put a little twist on traditional blueberry pancakes by utilizing a nutty buckwheat flour that is high in fiber, minerals, all 8 amino acids, and is rich in flavonoids (which are super strong antioxidants!). The end result had even Brian asking for more.
- 1 cup buckwheat flour
- 1 tsp baking powder
- 2 Tbsp granulated cane sugar
- ½ tsp salt
- 1 tsp nutmeg
- 1 Tbsp vanilla extract
- 1 beaten egg
- 1 cup unsweetened original almond milk
- 2 Tbsp melted butter
Easley Orchestra Red Blueberry Sauce:
- ¾ cup Easley’s Orchestra Red Wine
- ½ cup brown sugar
- 1 ½ – 2 cups of fresh or frozen blueberries
For the Pancakes:
Heat a skillet on the stove at medium high heat. In a large mixing bowl, combine flour, baking powder, sugar, salt, and nutmeg. Once combined, add in the vanilla, egg, almond milk, and butter. Stir until smooth and thoroughly combined. Test the heat of the skillet by dropping small drops of water onto the skillet. If it sizzles, it is the perfect temperature. Spray pan with nonstick cooking spray. Place ¼ cup of batter onto the skillet. Allow the batter to cook until the edges are dry (about 2 minutes checking frequently so it doesn’t overcook), then flip the pancake and cook about 1-2 minutes more on the other side.
Yields: 3 servings of two pancakes
Nutrition per Serving: Calories—198.2 Fat—4g Carbohydrates—37.2g Protein—7.4g
Orchestra Red Blueberry Sauce:
Place the wine and sugar in a saucepan over medium high heat. Once the sugar is dissolved, add in the blueberries. Bring to a boil. One boiling, lower the heat and simmer for about 5 minutes, or until ready to serve.
Yields: 10 servings of 4 Tbsp
Nutrition: Calories—65.6 Fat–.1g Carbohydrates—17.6g Protein–.1g